Clark Crockett posted an update 1 year ago
Today, red caviar is considered an unconditional delicacy, not only tasty, but also incredibly useful. She loves adults, but rarely children, leading to the sacred horror of their parents. The child is simply obliged to eat a sandwich with red caviar – then he will be strong, healthy, stop hurting. Is such a concern justified? Is red caviar really so good that he eats it by force, to buy, despite the high price and financial difficulties? Let’s see how important this product is to a person.
Useful properties of red caviarRed caviar is harvested from salmon, including Chinook salmon, salmon, trout, pink salmon, coho salmon, chum salmon, sockeye salmon.
There is no major difference in chemical composition and composition of the food between caviar of different fish species,except the color, the size of the eggs, the taste. Chinook caviar can be called the most valuable, its bright red eggs reach a diameter of more than 5 mm, but the fish is listed in the Red Book and is protected from commercial fishing. Large caviar and chum, she is often caught in a frozen carcass and is a good bonus. Trout caviar, pink salmon, salmon is smaller and is usually found on sale. The color can vary from burgundy to red orange, light bitterness is considered a variant of the norm.
The calorie content of red caviar is 250 calories per 100 grams of product, when you consider that they consume it in small portions, you get a full diet meal. Despite its high nutritional value, red caviar is not recommended to eat more than 5 teaspoons per day. It is rich in active substances that should ensure the development of fish embryos, so it should be used in moderation, especially for children and allergies. Red caviar is rich in vitamins, high content such as A, E, C, D, PP, but also contains vitamins of group B, choline, vitamin K. The minerals are distinguishable sodium, phosphorus, calcium, magnesium, iron, zinc, selenium, copper.
Red caviar contains easily digestible protein, which adapts to the body much faster than meat or fish protein. It is necessary for a growing body, weakened after an illness, with great physical exertion. In this respect, the recommendations to eat red caviar during and after an illness, to give it to schoolchildren for breakfast, are justified. A high phosphorus content stimulates brain activity, so if you are mentally exhausted, when preparing for exams it is also not superfluous to eat a few sandwiches with red caviar.
Vitamin A, which is in red caviar, has a beneficial effect on the organs of vision and is also a powerful antioxidant. The mineral composition of the caviar contributes to the reinforcement of the skeleton’s skeleton, with fractures of the tissue will grow faster due to the presence of bioactive substances. Vitamin K is involved in the blood, so that the caviar can be eaten to prevent and combat anemia.
Fatty acids of red caviar are useful for the cardiovascular system, they strengthen it, protect against cholesterol deposits, increase the elasticity of blood vessels. Omega fats perfectly strengthen the immune system, protecting the body from the development of bacterial and infectious diseases. Vitamin and mineral complex helps fight fatigue, stress, depressive moods, adapts to excited, causes a wave of strength.
Cholesterol in red caviar is considered by some to be the negative quality of this product. But it also has facesetin, which neutralizes the harmful effects and steers it in the right direction – to strengthen the cell membranes of nerve fibers. Red caviar works well as a means of preserving youth and beauty, not for nothing do many well-known cosmetics brands use it to make anti-aging creams, serums, lotions. It makes the skin supple, elastic, provokes collagen production, helps cleanse the epidermis, eliminate pigmentation spots, freckles and premature signs of aging. For beauty, red caviar is good for eating and making homemade face masks.
Just as red fish caviar will be of great value to pregnant women, it will have a good effect on the fetus, providing necessary and, most importantly, easily digestible nutrients. But abusing and eating for two is not worth it – an allergic reaction can develop.
Ready-made red caviar also usually contains a lot of salt and its use is recommended to be limited in the third trimester of pregnancy to reduce or eliminate the risk of edema.
During lactation, red caviar is dangerous due to an unforeseen reaction of the baby’s organism; this product should be inserted gradually, gently and better into the mother’s diet than 4-6 months after childbirth.There are no other specific contraindications for eating red caviar. An obstacle can only be allergic to fish and idiosyncrasies.